Malted Milk Ice Cream

The essence of soda fountain greatness, this creamy ice cream is rich with the smoky taste of malted milk, and swirled throughout with malted chocolate fudge. The recipe makes extra fudge sauce for a chocolate malted sundae.

Fudge Swirl

Instructions

To make the ice cream: Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

Place the milk, cream, and malted milk powder in a 2-quart saucepan set over medium heat. Bring to a simmer.

While the milk mixture is heating, whisk together the egg yolks, sugars, and xanthan gum in a large heatproof bowl. Slowly add the hot milk, whisking constantly. Place a strainer over the saucepan and pour the cream/yolk mixture through it back into the pan.

Reduce the heat to low and cook the base until it thickens slightly and you just begin to see steam come off the top. Remove from the heat, stir in the vanilla, and chill, stirring occasionally to prevent a skin from forming.

To make the swirl: While the base is chilling combine the sugar, cocoa, corn syrup, malted milk powder, and half & half in a small saucepan set over medium heat. Cook until the mixture comes to a full boil, then reduce the heat to medium-low and simmer, stirring occasionally, for 3 minutes.

Remove from the heat and add the butter and vanilla, stirring until the butter melts. Set aside to cool to room temperature.

To freeze: Transfer the chilled base to the ice cream maker and freeze according to the manufacturer's instructions. Once the ice cream has begun to set, pour in 3/4 cup of the room-temperature swirl for the last three or four turns of the machine. Save the rest for sundaes (store covered in the refrigerator for up to 3 months).

Transfer the ice cream to a container with an airtight lid and freeze for at least 2 hours before serving.

Store, well covered, in the freezer for up to 3 months.

Nutrition Information

Serving Size1/2 cup, 144g

Servings Per Batch8

Amount Per Serving:

Calories383

Calories from Fat189

Total Fat21g

Saturated Fat13g

Trans Fat1g

Cholesterol130mg

Sodium149mg

Total Carbohydrate45g

Dietary Fiber1g

Sugars40g

Protein7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Tips from our bakers

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Reviews

I made this recipe without the swirl, but took the tip from the previous reviewer and added the Heath toffee chips. Very, very good. Rich recipe.

05/10/2018

LaurafromRoyal Oak, MI

I've made this ice cream five times now with a modification. I cut back the sugar by 25% and instead of the fudge sauce, I added 1 1/2 cups of Heath toffee chips. It is wonderful and my husband has eaten all of it except for one small bowl. Hopefully the double batch I made tonight will last until my sons graduation party on Saturday! Great recipe!!

05/10/2018

LaurafromRoyal Oak, MI

I've made this ice cream five times now with a modification. I cut back the sugar by 25% and instead of the fudge sauce, I added 1 1/2 cups of Heath toffee chips. It is wonderful and my husband has eaten all of it except for one small bowl. Hopefully the double batch I made tonight will last until my sons graduation party on Saturday! Great recipe!!

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